Tuesday, July 8, 2008

Défi de papier de fromage

OK, folks, I think I'm ready to report back about the Fromaticum cheese paper (apologies for the quick shadowy photo, but you get the idea).

First, some background information. We wrapped two pieces of cheese with the cheese paper last week. The first was the aforementioned piece of Monterey Jack cheese (which we ended up using up far too soon... so it wasn't really a good example for testing). The second was a very nice chunk of fragrant aged provolone cheese which we wrapped up around the same time -- and which has now remained in storage for over a week.

Let's take a look at that provolone and see how it has fared.

First observation: There is no notable smell of the aged provolone in the cheese drawer. This, it would seem, is a very good thing.

Second observation: As I unwrap the cheese, it sticks notably to the inside layer of the cheese paper -- which I'm going to presume keeps air from getting to the cheese and drying it out. Since the paper claims that it allows the cheese to breathe, I'm also going to assume that the layer is somewhat porous and allows oxygen through.

Third observation: The cheese smells lovely. So, although the stank didn't escape into the drawer with the other cheese, it is sufficiently preserved in its own package.

Fourth observation: The cheese LOOKS lovely. I've noted, in storing this cheese before, that it would dry out a bit. (My previous storage method included wrapping the cheese in waxed paper (or parchment) and then in a layer of plastic wrap.) But, there was no sign of drying on this piece of cheese. The texture seems good, and the cheese is visibly "happy," if that's possible.

Fifth observation: The cheese tasted just as it should. Which is the ultimate test, really. We quite enjoyed it atop our meatball sandwiches.

So, it seems the verdict is in.
As far as we can tell, the cheese paper does its job. And I'm very happy about that. Am looking forward to trying it out on some REALLY sensitive cheeses (for instance, raw milk varieties that have more interaction between the milk and enzymes). Maybe a nice chunk of epoisses... or some cave aged bleu. *drool*

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4 comments:

  1. Thanks so much for checking out my blog and for the really nice comment! I am so glad you both enjoy cake decorating too...what fun to do it as a couple!

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  2. What an awesome experiment. I've got to get some of this.

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  3. Heh. Where are you gonna find yourself a big chunk of epoisses, exactly?

    I suppose you couldn't answer that if you wanted to, not with the telcoms free to report your activities online to the feds. ; )

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  4. Good question, Kyle - But, of course, you know I'm talking about one of two things.
    1) Either the pasteurized-milk impostor, which can actually be found here in the states...
    2) OR the 60+ day aged eppoisses, imported from France (which is available at a local grocer here in Milwaukee)

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